This tart is my favorite way to eat plum tomatoes from the garden, and it takes minimal time to put together. The nutrition label on the box of puff pastry makes me feel pressured to say that this serves 6, but let's not kid ourselves; 3 people can easily take it down. —pantryhero
one 9x13 tart (see above)
whipped cream cheese (this is important; the "whipped" kind is soft enough to mix straight out of the fridge)
1 1/2 tablespoons
sheet (about 8.5 oz) frozen puff pastry, thawed (I use Pepperidge Farm)
Slice the tomatoes 1/4" to 1/3" thick, sprinkle lightly with kosher salt, and place on a double layer of paper towels to drain while you prep everything else.
In a small liquid measuring cup, whisk together the whipped cream cheese, sour cream, and half-and-half until relatively smooth. It's ok if it's a little lumpy. This mixture should be thick but pourable. If it's too thick, add more half-and-half by the teaspoon until it's liquidy enough to pour.
Flour your work surface and roll the puff pastry into a 9" x 13" rectangle. Place directly onto a baking sheet.
Brush the pastry with the Dijon mustard, leaving a 1/2" border. Arrange the tomato slices evenly on top and then pour the half-and-half mixture evenly over the tomatoes. It's not going to completely cover the whole thing; I usually just make a spiral starting in the center. Sprinkle lightly with kosher salt and freshly ground pepper.
Bake for about 15 minutes, or until the crust is deep golden.